I think that's sort of like reversing a piece of wood in a fire being burnt. The beer has gone through chemical changes- it's nontrivial to reverse them.
I'm not aware of any commercial or home-scale method that will effectively reverse oxidation. Some people purport that campden tablets can help- but if a beer is well and truly oxidized I don't believe for a moment they'd have a noticeable impact.
Preventing oxidized beer is key- but it's all a preventative game. Purge your containers, don't leave headspace, rack under pressure, etc.
Oxidation is probably the most common and pervasive flaw in the brewing industry (at least in the US) for decades now. If there was a way to undo it, I think it'd be well established.